By Carlene Helble
We’ve started a new policy in my apartment, which requires us to purchase one new food item each week from the grocery. I’m mostly guilty of purchasing those same foods over, and over each season. Oh, it’s October you say? That means I’m getting rye bread, butternut squash, apples, Greek yogurt, skim milk…zzzzzz. So in an attempt to broaden my horizons I’m taking Martin’s by storm.
The first new item was quinoa. It’s a grain that is considered a complete protein (especially great for vegans) and a good source of Manganese, and fiber! That’s a lot of work for a tiny grain. At Martins, quinoa is sold in the bulk section, and it’s a steal. What’s not to love?
How to cook it (By world’s healthiest foods.com)
“To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.”
Note: I must add to this, the taste is really improved by adding a pinch of salt to the water while cooking.
When I made my quinoa, I tossed it into a vegetable salad to amp up my produce intake and color. In the picture above you’ll see shredded red cabbage, carrot, cucumber, and green pepper tossed in with the grain.
Do you have an unusual food to suggest? You may see it next week when I try my one new thing!
Definitely give red quinoa a try! It is even good with some cinnamon, raisins, and apples for breakfast!
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